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Ingredients
| semisweet baking chocolate squares: 1 lb (roughly chopped) |
| unsalted butter: 1/2 cup |
| unsalted butter: 2 Tbl |
| eggs: 5 (large//separated) |
Chocolate Valentino
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
- While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two medium/large bowls.
- Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
- With the same beater beat the egg yolks together.
- Add the egg yolks to the cooled chocolate.
- Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
- Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375°F/190°C.
- Bake for 25 minutes until an instant read thermometer reads 140°F/60°C.
- Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
- Cool cake on a rack for 10 minutes then unmold.